Mathematical formula for a perfect bacon sandwich

bacon on sandwichDid you know that there is actually a mathematical formula for creating the perfect bacon sandwich? I’ve never used a formula for any sandwich, so clearly the few I have made must have been less-than-perfect.

The perfect sandwich took researchers at Leeds University over 1,000 hours of experimentation to find, using “different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures.” 50 volunteer tasters were employed in the search. They determined that the bacon should be crisp and crunchy, cooked under an oven grill/broiler for 7 minutes at 475F, and sandwiched between two slices of farmhouse bread, 1cm to 2cm thick.

The official formula is:

N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon.

If you want something less scientific, you can use my brother’s method: Cook desired amount of bacon until crisp. Bread is optional.

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One comment

  1. May I offer this alternative: cook enough bacon for two people. Put mayo on toasted bread. Put all of the bacon on the bread. Press the pieces together to form a sandwich, and eat. Ignore envious eyes.

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